How to Make Sourdough Bruschetta (Easy Recipe!)
This homemade sourdough bruschetta is fresh and flavorful- the perfect way to use up fresh produce from the garden! Slices of buttery sourdough bread get topped with melty mozzarella cheese and then toasted until crisp. Topped with a mix of juicy tomatoes and fresh basil, it’s quick, easy, and guaranteed to impress.
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I finally have a ton of fresh tomatoes coming in from the garden (hooray!) Aside from using them in homemade pico de gallo (one of my favorite summer dishes), I was looking for some new inspiration for how to highlight the glory that is a homegrown tomato fresh from the garden! Add in some fresh basil, and it’s a guaranteed winner.
I happened to have half a loaf of leftover sourdough bread sitting on the counter. Once I dug through the fridge, I found a lovely block of mozzarella cheese, just waiting for it’s time to shine.
The result? This homemade sourdough bruschetta that has quickly made it’s way to the top of my “go to” list for ways to use fresh tomatoes.
It’s easy, delicious, and honestly pretty darn quick to make.
Let’s get to it!
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of a few essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!
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Tips for Preparing to Make This Recipe
- Fresh Ingredients: Using fresh, in season tomatoes and basil will provide the best flavor.
- Sourdough Bread: Store-bought or homemade sourdough will work well for this recipe. Make sure to use a hearty, artisan style bread that can hold up to the juicy tomato topping. I wouldn’t recommend a soft, sandwich style bread for this recipe.
Be sure to check out the full recipe and ingredient list below!
Step by Step Instructions
- Prepare the tomato topping: Dice the tomatoes into small, even pieces. Add to a mixing bowl, and then add the salt, garlic powder, olive oil, vinegar, and chopped basil. Stir to combine and then set aside to let the flavors meld while you prepare the bread.
- Prepare the bread: Slice the bread into even pieces, about 1/2 inch thick. Place each slice onto a baking sheet lined with parchment paper. Spread softened butter over the top of each slice before then topping with a small amount of shredded mozzarella cheese.
- Set oven to BROIL. Place the bread into the oven to broil for about 5 minutes, watching closely to avoid the cheese becoming overly browned or burning.
- Assemble: Pull the toasted bread out of the oven, and then spoon the tomato mixture generously over the top of each slice of sourdough. Top with additional fresh chopped basil and a sprinkle of Parmesan, if desired.
- Serve immediately and enjoy!
Recipe FAQs
Yes! You can prepare the tomato mixture up to 1–2 days in advance. Store it in an airtight container in the refrigerator, but for best flavor and texture, bring it to room temperature before serving.
A crusty artisan-style sourdough loaf works well. Look for one with a sturdy crumb that holds up to toppings and toasting. Avoid overly soft or sandwich-style sourdough, as it may become soggy fairly quickly.
Absolutely! Just brush the slices with olive oil and grill each side for 1–2 minutes over medium heat.
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Sourdough Bruschetta
Equipment
Ingredients
Tomato Topping
- 1 lb diced tomatoes (about 4 medium size tomatoes)
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped finely
- Mozzarella cheese
- Sourdough bread, sliced
- Butter for toasting bread
Instructions
- Prepare the tomato topping: Dice the tomatoes into small, even pieces. Add to a mixing bowl, and then add the salt, garlic powder, olive oil, vinegar, and chopped basil. Stir to combine and then set aside to let the flavors meld while you prepare the bread.
- Prepare the bread: Slice the bread into even pieces, about 1/2 inch thick. Place each slice onto a baking sheet lined with parchment paper. Spread softened butter over the top of each slice before then topping with a small amount of shredded mozzarella cheese.
- Set oven to BROIL. Place the bread into the oven to broil for about 5 minutes, watching closely to avoid the cheese becoming overly browned or burning.
- Assemble: Pull the toasted bread out of the oven, and then spoon the tomato mixture generously over the top of each slice of sourdough. Top with additional fresh chopped basil and a sprinkle of Parmesan, if desired.
- Serve immediately and enjoy!
Notes
- Fresh Ingredients: Using fresh, in season tomatoes and basil will provide the best flavor.
- Sourdough Bread: Store-bought or homemade sourdough will work well for this recipe. Make sure to use a hearty, artisan style bread that can hold up to the juicy tomato topping. I wouldn’t recommend a soft, sandwich style bread for this recipe.
- Storage: Sourdough bruschetta is best enjoyed fresh, but you can store the tomato topping separately in the fridge for up to 2 days.
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